Mexican Rice Cakes
Mexican Rice Cakes recipe
Yield
4 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
rice cakes
|
*
|
| ¼ | cup |
picante sauce
|
* |
| ¼ | cup |
refried beans
|
|
| ⅓ | cup |
cheddar cheese
shredded |
|
| ¼ | cup |
jalapeño pepper
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
rice cakes
|
*
|
| 59 | ml |
picante sauce
|
* |
| 59 | ml |
refried beans
|
|
| 79 | ml |
cheddar cheese
shredded |
|
| 59 | ml |
jalapeño pepper
sliced |
|
Directions
Place rice cakes on baking sheet.
Spread refried beans evenly on each rice cake; top with picante sauce, cheese, then with peppers.
Bake at 400℉ (200℃). for 10 minutes.
Serve immediately.
